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Cheesecake is among the most popular desserts in America, and the recipes are legion. Smooth and creamy, cheesecake may be flavored with chocolate or peanut butter, topped with cherries or other fresh fruits, or spiked with liqueurs. There's no doubt about it: cheesecake is versatile and beloved. When fall rolls around and pumpkin is readily available, I’ll set aside the chocolate and put away the amaretto. Pumpkin is a cheesecake’s best friend, adding sensational seasonal flavor and making an already creamy texture silky beyond compare.

The subtle flavor and mellow orange hue is right at home on the holiday table, but as with all cheesecakes, the beauty is often marred by the dreaded crevices that so often appear on the surface. Here are some tips for preventing this beautiful autumnal cheesecake from cracking.

Don’t overbeat. Air in the batter makes cheesecake more likely to crack.

Place a pan of water in the oven while baking. Increased humidity reduces the possibility of cracking.

Cool slowly. Quick temperature changes will cause the cheesecake to shrink (and crack). When the center of the cheesecake is nearly firm, turn off the oven, open the door and allow the cheesecake to cool in the oven.

Remove springform while still warm. As the cheesecake shrinks, it may cling to the sides, causing cracking.

A well-made dessert is a treat for the eyes as well as the palate. This recipe for velvety pumpkin cheesecake with a moist and foolproof graham cracker crust fits the bill on both counts.

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Chocolate fudge may be the standard, but this recipe for pumpkin fudge is hard to resist. Pumpkin puree brings the spectacular taste of fall to fudge and also adds a welcome weight and texture to the classic confection. Smooth, firm and creamy, pumpkin fudge is everything one looks for when making fudge, but with a depth of flavor that's often lost in a candy that's dependent on so much sugar. Kids and grown-ups alike will enjoy this old-fashioned recipe with a seasonal twist.